📖 Instructions

1. Prep the Chicken: If using a whole chicken (about 3-4 pounds), rinse it under cold water and pat it dry with paper towels. For chicken breasts or thighs (about 1.5 pounds), trim any excess fat.
2. Start the Broth: In a large stockpot or Dutch oven, place the chicken, 12 cups of water, 1 large chopped onion, 2 chopped carrots, 2 chopped celery stalks, 4 cloves of minced garlic, 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Tip: Don't skimp on the aromatics! They're what give the broth its depth of flavor.
3. Simmer the Broth: Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the chicken is cooked through and tender. For the best flavor, simmer it longer – even up to 3 hours. Just be sure to check the water level periodically and add more if needed.
4. Shred the Chicken: Carefully remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken using two forks or your fingers. Discard the skin and bones. I really like to check for the small bones too, just in case.
5. Strain the Broth: Pour the broth through a fine-mesh strainer into a large bowl or another pot. Discard the solids. This step ensures a clear and smooth broth. And don't skip this step!
6. Return Broth to Pot: Pour the strained broth back into the stockpot.
7. Add Vegetables: Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks to the broth. Bring to a simmer over medium heat.
8. Cook Vegetables: Simmer the vegetables for about 10-15 minutes, or until they are tender-crisp.
9. Add Noodles: Add 8 ounces of egg noodles (or your preferred type of noodle) to the pot. Cook according to package directions, usually about 6-8 minutes, or until the noodles are tender. Make sure not to overcook the noodles; soggy noodles aren't very appetizing!
10. Add Chicken: Stir the shredded chicken back into the soup.
11. Season to Taste: Season the soup with additional salt and pepper to taste. I sometimes add a pinch of red pepper flakes for a little kick!
12. Serve: Ladle the chicken noodle soup into bowls and serve hot. Garnish with fresh parsley or dill, if desired. And don't forget a side of crusty bread for dipping!